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Kashmiri mushrooms — hearty mushrooms in spiced sun-dried tomato sauce cook up like a dream in the Instant Pot! This Indian mushroom curry has much flavor in the sauce with whole spices and ground spices! This dish is from the state of kashmir. It cook handsfree in the instant pot, No standing around! served with rice, flatbread, or naan.
Table of Contents
This is an amazing recipe from the state of Kashmir in India. It’s usually made with meat (tamater hatche te maaz- mutton with sundried tomato sauce), but I use mushrooms in this delicious sauce, which is made with spices and sun-dried tomatoes (tamater hatche in kashmiri).
Most of the Kashmir region is on high altitude, so depending on the season, fresh veggies like tomatoes and onion are not easily available. So Kashmiri cuisine often uses things like ground ginger instead of fresh ginger, sun-dried tomato instead of tomato , and lots of whole and dried spices to make their sauces, meat curries or bean curries.
Mushrooms cook up in a simple sauce with some whole spices, ground spices, and sun-dried tomatoes blended up into a puree.
I make it an Instant Pot by adding everything to the pot and pressure cooking so that you don’t have to sauté the sauce for a long time. It still gets nicely roasted under pressure with the mushrooms, and it’s pretty quick recipe. You don’t have to stand around sweating while the mushrooms get done, either.
Why You’ll Love Kashmiri Mushrooms
- flavor-packed, easy dinner
- cooking in the Instant Pot means no standing over the hot stove
- allergy-friendly: soy-, nut-, and gluten-free.
More Instant Pot Indian Recipes
- Instant Pot Kitchari
- Instant Pot Vegan Tikka Masala
- Instant Pot Patta Gobi Subzi
- Dhaba Rajma Masala Recipe – Instant Pot Kidney Bean Curry
Instant Pot Kashmiri Mushroom in spiced Sun-dried tomato sauce
Equipment
- Instant Pot
Ingredients
For the sun-dried tomato sauce:
- 1/4 cup sun-dried tomato, dried or olive-oil soaked, drained
- 1 cup water, for blending
For the whole spices:
- 1 teaspoon oil, to sauté
- 1/2 teaspoon cumin seeds
- 1 cinnamon stick
- 1 black cardamom pod, partially open, or use more green cardamom pods
- 3 green cardamom pods, partially open
- 2 whole cloves
For the ground spices:
- 1 teaspoon Kashmiri chili powder, or use paprika
- 1/2 teaspoon Kashmiri garam masala, or regular garam masala. Use more to taste as needed
- 1/2 teaspoon fennel seeds
- 1 teaspoon ground coriander
- 1/2 teaspoon ginger powder,, You can also use 1 tablespoon ginger paste or ginger garlic paste instead.
- 1/2 teaspoon kasuri methi, (dried fenugreek leaves)
For the mushrooms:
- 8-10 ounces mushrooms, quartered – baby portobello or white or similar-sized mushrooms
- 1/2 teaspoon salt
For garnish:
- cilantro, lemon juice
Instructions
- Soak the sun-dried tomato in 1 cup of hot water, if you haven't already, for at least 10 minutes. Then add all of this to a blender and blend until you get a smooth mixture. Blend for a minute, then let it sit for 2 minutes and blend again. Start the Instant Pot on sauté mode.
- Add the oil to the Instant Pot. Once the oil is hot, add all of the whole spices and mix, then continue to cook (stirring occasionally) until the cumin seeds start to change color and get very fragrant. Mix in the pureed tomato mixture, then mix in the ground spices. Continue to cook for 1 to 2 minutes to bring the mixture to a boil, then add the mushrooms, salt and 2 tablespoons of water. Stir that in.
- Switch off the sauté, close the lid, and press Pressure cook at high pressure for 14 minutes. (If you want to cook your rice at the same time, in the same pot, add 1 cup of soaked and drained rice and 1 1/4 cups of water to an Instant-Pot safe steel or ceramic pan, and place it on a tall trivet over the mushrooms before closing the pot.
- Once the pressure cooking is done, let the pot sit for 5 minutes then Quick release carefully and then open the pot. Remove the rice pan if it’s there. Fluff and set aside.
- Carefully mix the mushroom and taste, adjusting the flavor and salt as needed. You can add in 1/4 teaspoon or more of maple syrup to balance out the flavor, if you like. You can also add more heat, by adding some cayenne. Serve over rice, flatbread, or naan with some beans or my Kashmiri dal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- sun-dried tomatoes – Use dry or oil-packed. If you do use oil-packed tomatoes, drain them before soaking.
- oil – To sauté the spices.
- whole spices – Cinnamon, cardamom, cloves, and cumin seeds roasted in a little bit of oil bring the first layer of flavor to the Kashmiri mushrooms.
- ground spices – The second layer of flavor comes from Kashmiri chili powder, garam masala, fennel seeds, coriander, ground ginger, and dried fenugreek leaves( Kasuri methi). I use both dried fenugreek leaves and Kashmiri chili powder often in my recipes, so do get these as you will use them if you try more of my Indian recipes. They have a specific flavor!
- mushrooms – Use button, baby bella, or other, similar-sized mushrooms, washed sliced into quarters.
- garnish – Cilantro and lemon juice add brightness to balance the rich flavors of all of those spices!
Tips
- When blending the tomato mixture, you want it totally smooth.
- When roasting the whole spices, be sure to stir constantly, so they don’t burn.
- For the pressure release in this recipe, let the pressure come down naturally for 5 minutes, then do a quick release. Carefully open the lid when the pressure gauge drops.
How to Make Kashmiri Mushrooms in the Instant Pot
Soak the sun-dried tomato in one cup of hot water, if you haven’t already, for at least 10 minutes. Then add all of this to a blender and blend until you get a smooth mixture. Blend for a minute, then let it sit for two minutes and blend again.
Start the Instant Pot on sauté mode.
Add the oil to the Instant Pot. Once the oil is hot, add all of the whole spices and mix, then continue to cook until the cumin seeds start to change color and get very fragrant.
Mix in the pureed tomato mixture, then mix in the ground spices.
Continue to cook for one to two minutes to bring the mixture to a boil, then add the mushrooms and salt. Stir that in, and one to two tablespoons of water.
Switch off the sauté, close the lid, and press pressure cook at high pressure for 14 minutes.
If you want to cook your rice at the same time, in the same pot, add a cup of soaked for 5 mins and drained rice and one and a quarter cups of water to an Instant-Pot safe inner pan(steel or ceramic), and place it on a tall trivet over the mushrooms before closing the pot.
Once the pressure cooking is done, let the pot sit for 5 minutes then Quick release carefully and then open the lid
Fluff the rice and remove the pan. Carefully mix and taste, adjusting the flavor and salt as needed. You can add in a quarter teaspoon or more of maple syrup to balance out the flavor, if you like. You can also add more heat, if you like, by adding some cayenne.
Serve over rice, flatbread, or naan along with some spiced beans, or my Kashmiri dal.
Frequently Asked Questions
Kashmiri mushrooms are naturally soy-free, nut-free, and gluten-free.
Jammu and Kashmir state are part of northern India that includes part of the Himalayan mountain range.
Yes, follow steps 1 and most of 2 on stove top over medium heat. Add the blended sundried tomato sauce and sauté for another 2 mins after it comes to a boil, then add the mushroom, salt, 1/2 cup water and cook covered for 15-20 mins or until mushrooms are cooked to preference. Continue to cook uncovered for a few mins, to thicken the sauce if needed.
A couple of things, i just made this and it is completely delicious. I was surprised at how soupy it was. Since i put it over rice, it was fine but i just was not expecting that outcome. Also, the recipe makes a very small amount and i used a full pound of mushrooms. Had i been really hungry, i could have easily eaten the whole thing by myself.
Also, i would recommend fishing out the cardamon pods, cloves and cinnamon stick before beginning to eat. Biting into one of those pods was a little much for me. Oh and i threw in one whole uncut jalapeno in with the mushrooms. The spice level was perfect. I did not need the maple syrup.
And given that the sundried tomatoes had to be soaked and blended (twice), and the instant pot takes awhile to get to cooking, etc., the recipe took a long time to make. Luckily it can be made ahead if time I’d recommend doing that or allocating a couple of hours if you want to eat it that day.
This was very delicious, perfectly spiced. Another winner.
Great! Sundried tomatoes are blended once at the time of blending
this was so good Richa! Thanks for giving me another of your sauces to love!
🙂 happy to! so glad you enjoy
This was so quick, easy and full of flavour. I love mushrooms, so I’m always looking for new ways to cook them. I’ll definitely be making this one again. Delicious 😘👌
yay!
Can you recommend what kind of inner pots brand you use for the rice? 🙂
There are many on Amazon https://www.amazon.com/s?k=instant+pot+stackable+insert+pans&crid=3G6K9RAC48LFK&sprefix=instant+pot+stac%2Caps%2C242&ref=nb_sb_ss_ts-doa-p_2_16
I don’t have an Instant Pot, so I’m hoping to try the stovetop method. In the stovetop method, you don’t mention how to prepare the spices. Could you explain a little more how to add them into the recipe? Thanks, and I’m looking forward to trying this.
Updated it. First 2 steps as written on stove top and then cook the blended sauce for a few mins then add mushroom
This looks fantastic. I’m always looking for mushroom recipes. A question please, if I use oil packed sun dried tomatoes, do they need to be soaked too?
Thanks
You don’t need to if they are soft
I’m so excited to try this! Can we use fresh methi in this recipe, or would dried kasuri methi work best?
Yes use fresh! About 1/4 cup
AHHHH-MAAAAZING recipe, Richa! I have never used sundried tomatoes in Indian cuisine, and this was so delicious! I used fresh methi, and it was da bomb!! Five stars all the way!! Please do keep the Indian recipes coming!
🙂 of course!